Anyone who has word processing software set to auto-correct misspelled words knows better than to trust the computer’s suggestions. But spell-check hits the target with the last name of Palm Beach designer Jennifer Garrigues when it offers gregarious as an alternate. There’s no doubt about it: Gregarious aptly describes this decorating dynamo.

For an event in the dining room she designed for the Stately Homes by the Sea Showhouse in Rumson, New Jersey, Garrigues infused power and pizzazz into a classic space rich with decadent moldings and architectural niches. Vibrant pink, coral, mustard, and orange mingle to create an environment that sets stuffiness aside, creating a gathering both relaxed and spirited.

“When I walked into this room, the first things I noticed were all the incredible moldings,” says Garrigues. “During a recent trip to Morocco, I bought a bunch of things that were just as visually delicious. So I decided to marry the two.”

Wherever guests are seated, they can view the room’s interesting furniture and accessories—guaranteed to spark lively conversations. Between a pair of French doors dressed in panels made of a shimmery sheer fabric and shocking pink saris, an antique wedding chest sparkles with mother-of-pearl inlay. A mirror from Syria is also framed in mother-of-pearl. An Indian textile in bold yellow and red hangs on the wall.

“Using exotic colors is the best way to entertain,” believes the blah-banishing designer. “They energize you. How can luscious color help but make you happy?”

Jennifer Garrigues relied on fabrics to inject intense color into the dining room. A Suzani textile on the wall beams in joyful yellow and pink. Rattan chairs are cushioned in a fashionable ikat fabric. Linen “Wave Edge” napkins in coral from boost the pink hues shown on the accent plates.

Function meets fabulous with mosaic pens in vibrant jewel tones that Garrigues picked up at a Moroccan market. “Utilitarian takeaways ensure that the memories of the event will be thought of often,” she explains.

A recent trip to Morocco influenced designer Jennifer Garrigues’ choices for the table setting and menu for this dinner. While the Moroccan marketplace’s bright colors and brilliant hodgepodge of crafts and decorative wares make playful appearances on the table, the exotic spices gently flavor these recipes.

Elephants in hot pink, green, and yellow regalia parade across tent-fold placecards from . Designer Jennifer Garrigues suggests simple white stationery with a playful depiction that relates to the overall party theme.

In Morocco this dish is commonly referred to as a tagine, a word that loosely translates to “stew.” Traditionally cooked in a conical-lidded vessel known by the same name, the recipe is easily prepared in a Dutch oven.

Place half the tomato slices in single layer on serving platter. Top with half the fresh mint. Drizzle half the dressing over all. Top with remaining tomato slices and mint. Sprinkle with fresh pepper; drizzle with remaining dressing. Serve immediately. Makes 6 servings.

In large mi bowl combine 1-1/4 cups of the flour and the yeast. In small saucepan heat and stir 1 cup milk, water, olive oil, sugar, and salt just until warm (120°F to 130°F). Add milk mixture to flour mixture. Beat with electric mixer on low to medium speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Using wooden spoon, stir in as much of the remaining flour as you can.

Turn out dough onto lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into ball. Place in lightly greased bowl; turn once. Cover; let rise in warm place until doubled (45 to 60 minutes).

Preheat oven to 375°F. In medium bowl stir together flour, sugar, and cornmeal. Using pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in fresh or dried herb. Add milk; stir with fork to combine. Form mixture into ball; knead until smooth. Divide dough in half.

On lightly floured surface, roll half of dough at a time until 1/8 inch thick. Using 2-1/2-inch round cookie cutter, cut out dough.

In small bowl combine egg white and water. Brush half of cutouts with egg white mixture and, if desired, top with one or two small sage leaves. Brush leaves with egg white mixture. Sprinkle with sugar. Place cutouts 1 inch apart on ungreased cookie sheet.

Bake about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to wire rack; let cool.